The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents - Concepedia

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The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

DOI Full Paper Access

54

Citations

45

References

2020

Year

Frederik Janssen, Arno G.B. Wouters, Yannick Meeus, Paula Moldenaers, Jan Vermant, Jan A. Delcour

Food Hydrocolloids

Food ChemistryFood AnalysisAir-water Interfacial PropertiesNon-starch PolysaccharidesPolysaccharide

References

	Year	Citations

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